Alternative Eating: exploring gluten-free, paleo & clean eating

About Me

Category Archives for Uncategorized

When I look at the seasonal veggies in my fridge this week, eggplant and zuchinni included, I knew there was only one savory gluten free dish that I wanted to make: Ratatouille.

I made my ratatouille with the modern presentation twist (inspired by the ratatouille made in Disney’s Ratatouille)! It’s such a fun and colorful dish to serve to family and friends–healthy too! (Just remember to go easy on the cheese…)

This Gluten Free Fall Ratatouille recipe goes great with chicken, rice, couscous, pasta or even steak!

Ingredients for Ratatouille

olive oil

4 cloves garlic (minced)

1 medium onion

1 medium green pepper (optional)

Crushed red pepper flakes

Small can tomato sauce

1 small eggplant.

1 medium-large zucchini.

4 vine tomatoes

*Try to find eggplant, squash and tomatoes in roughly the same diameter if available*

salt

freshly ground black pepper

Mozzarella cheese

How to make Cheesy Gluten Free Ratatouille

Preheat your oven to 400° and heat 4 tbsp olive oil in a large skillet

Cut onion (and optional green pepper) into slivers. Sautee in oil with ½ of your garlic for a few minutes and add pepper flakes, salt and pepper. Once onions are translucent, add your tomato sauce to the pan and lower heat.

To prepare the eggplant, zucchini and tomatoes, cut off stems and slide each vegetable about ¼ inch thick.

Once your vegetables are prepped, transfer the onions and sauce into the bottom of a glass pan.

Arrange your sliced vegetables in rows on top of the sauce. Drizzling with olive oil and seasoning with salt and pepper as you go.

Sprinkle the remaining garlic on top of the rows of vegetables and cover the dish with aluminum foil.

Cook 40 min to 1 hour. Remove the disk when vegetables are tender and sprinkle cheese on top. Return to the oven uncovered for an additional 15 minutes.

Roasted vegetables are not only a great compliment to any gluten free meal, but also a healthy side choice, packed with natural nutrients! Making roasted vegetables at home provides fun chance to explore flavor combinations on a small scale.

One of my favorite things about roasted veggies is that you can select and season them to perfectly pair with whatever dish you are serving. Below I have included ingredients and “how to make” directions for this naturally gluten-free side dish. Enjoy!

They say the way to a man’s heart is through his stomach, and this recipe is a perfect testament to that….

That’s right ladies, you had him at “bacon-wrapped.”

I’m excited to share this recipe because, though easy to make, it’s a huge crowd-pleaser! It’s pretty much the same effort to make 1 serving as it is to make 4-6.

Bacon-wrapped Stuffed Chicken Recipe (1 Servings)

Ingredients for Bacon-wrapped Stuffed Chicken:

1 Chicken Breast

2 Tbsp Philadephia Chive & Onion Cream Cheese (1/3 less fat)

2 slices bacon, partially cooked

How to Make Bacon-wrapped Stuffed Chicken
1. Preheat oven to 375.
2. Pound the chicken breast to 1/4 inch thick and

spread the cream cheese over one side of chicken breast. 3. Roll chicken breast up to conceal cream cheese mixture.
4. Microwave bacon on a paper towel for 20-45 seconds. Wrap partially cooked bacon slices around chicken breast and secure with a damp toothpick.
5. Place on a baking sheet (use one with a lip) and bake 30 minutes 375 F.
6. Turn oven up to BROIL for 5-10 minutes to crisp up bacon.

Who doesn’t love a good stuffed pepper?! This recipe is healthy, gluten-free and packed with protein. Other perks? The ingredients are all inexpensive and making multiple servings is a breeze! Hope you enjoy making it as much as I enjoyed eating it.

Ingredients:

1 bell pepper

fresh garlic

½ cup of diced onions

½ quinoa

salt

pepper

cherry tomatoes (cut in half)

2 eggs

How to Make Quinoa Stuffed Red Pepper:

1. Preheat oven to 375.

2. Boil ½ cup of water (always prep 1:1 for quinoa).

3. Dice garlic and onion. Sauté in olive oil over medium heat.

4. Add quinoa to boiling water, cover, and reduce to medium-low heat, and simmer 20 minutes, or until quinoa is tender. Add garlic and onion to quinoa. (You can also add salt and pepper for additional flavor.)

5. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.

5. Remove bell peppers from the oven, drain any moisture from the inside, and stuff each bell pepper half with a large scoop of the quinoa mix.

6. Place the stuffed bells in a large casserole dish with the cherry tomato halves. Crack an egg over each pepper.

7. Cover the casserole dish with foil and bake at 375 for 30-40 minutes (or until the egg whites are set). Check after 25 minutes.